Dec 312009
In a special New Year’s Eve post, Amy films while I use a heavy kitchen knife on a $9 bottle of “sparkling wine.”
It’s open!
Now, I have posted about this before. So has Keith. And Wired has a “how-to” wiki that explores the difference between sabring a real French champagne, and an American one.
I have a sneaking suspicion that I’ll be posting about it again, too.
Grant Hamilton
5 Responses to “How to sabre champagne”
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*HAH!!!* (If you could only see me at my desk howling with laughter…). You’re such a ham dude, but it sure is entertaining.
Happy New Year folks.
Now there’s a way to make a splash at a party…
Caveat: Water and cold is no joke, people. My hands were soaked after this. It took me less than a minute to get back to the car, which was warmed up already, but I could barely turn the key to get it started. I was a block and a half from my house, but when I got there, opening the door with my couldn’t-feel-them fingers was just about impossible. I ran lukewarm water over my hands in the kitchen, trying to bring feeling back, and I literally wept from the pain.
Yes, I suffer for my art. And the next time I sabre champagne will be in the summer.
Also, I have since learned that it’s best to look for the ‘seam’ on the bottle.
Pain is entertaining, apparently.
LOL